- 1 (10 ounce) package pasta
- 2 tablespoons butter
- 1/2 pound shrimp
- 1/2 pound scallops
- 2 cups sliced mushrooms
- 1 can cream of mushroom soup
- 1/2 cup milk
- 1 cup shredded swiss cheese
- Chopped fresh parsley
- Cook pasta until al denté.
- Heat 1 tablespoon butter in a skillet. Add shrimp and scallops, cook until cooked through, and set aside.
- Heat the remaining butter in the skillet. Add mushrooms and cook until tender. Stir in soup, milk and cheese. Return the shrimp & scallops to skillet.
- Spoon mixture over the pasta and sprinkle with parsley.
